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Oven-Poached Eggs in Spinach Nests
Mark Boughton
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Ingredients
Spinach Nests:
Cooking spray
3 eggs
1/2 cup all-purpose flour
1 pound small-curd cottage cheese
4 (10-ounce) boxes frozen chopped spinach, thawed and well-drained
½ teaspoon salt
Freshly ground black pepper
Eggs:
8 large eggs
1 cup (4-ounces) shredded Swiss or Parmesan cheese
4 English muffins, split and toasted
½ cup slivered red bell pepper, optional
½ cup slivered onion, optional
Instructions
Cooking spray
3 eggs
1/2 cup all-purpose flour
1 pound small-curd cottage cheese
4 (10-ounce) boxes frozen chopped spinach, thawed and well-drained
½ teaspoon salt
Freshly ground black pepper
Eggs:
8 large eggs
1 cup (4-ounces) shredded Swiss or Parmesan cheese
4 English muffins, split and toasted
½ cup slivered red bell pepper, optional
½ cup slivered onion, optional
1. Preheat oven to 350F. Coat a 13-by-9-inch baking dish with cooking spray.
2. To prepare the spinach nests, combine eggs, flour and cottage cheese; whisk well. Add spinach, salt and pepper; stir well. (This can be done up to 2 days ahead). Press mixture into prepared dish. Make 8 indentations with the back of a spoon (this is where the eggs will later be placed). Bake 25 minutes.
3. Remove from oven and using a spoon, hollow the nests out even more deeply. Break an egg into each indentation. Bake 15 minutes or until whites are set. Sprinkle with cheese. Bake 1 minute.
4. Place 1 egg and spinach nest on English muffin half. Garnish with slivered red pepper and onion, if desired. Serves 8.
Passover variation: Substitute 1/2 cup matzo meal for flour in the spinach nests. Substitute brown rice, cooked barley or potato pancakes for the English muffins.
Recipe by Crescent Dragonwagon, "Relish the Holiday," April 2007.
Nutritional Information
2. To prepare the spinach nests, combine eggs, flour and cottage cheese; whisk well. Add spinach, salt and pepper; stir well. (This can be done up to 2 days ahead). Press mixture into prepared dish. Make 8 indentations with the back of a spoon (this is where the eggs will later be placed). Bake 25 minutes.
3. Remove from oven and using a spoon, hollow the nests out even more deeply. Break an egg into each indentation. Bake 15 minutes or until whites are set. Sprinkle with cheese. Bake 1 minute.
4. Place 1 egg and spinach nest on English muffin half. Garnish with slivered red pepper and onion, if desired. Serves 8.
Passover variation: Substitute 1/2 cup matzo meal for flour in the spinach nests. Substitute brown rice, cooked barley or potato pancakes for the English muffins.
Recipe by Crescent Dragonwagon, "Relish the Holiday," April 2007.
Per serving: 320 calories, 14g fat, 25g prot., 24g carbs., 4g fiber, 640mg sodium.
Wild Rice Breakfast Quiche
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Ingredients
10 slices turkey bacon or other bacon
1 (9- or 10-inch) prebaked pie crust
2 teaspoons Dijon mustard
4 large eggs
1 teaspoon Worcestershire sauce
Salt and freshly ground pepper to taste
1 cup milk or light cream
1 cup cooked wild rice
1 cup shredded Swiss cheese
1/4 cup minced scallions or green onions
1 tablespoon chopped fresh dill
Instructions
1 (9- or 10-inch) prebaked pie crust
2 teaspoons Dijon mustard
4 large eggs
1 teaspoon Worcestershire sauce
Salt and freshly ground pepper to taste
1 cup milk or light cream
1 cup cooked wild rice
1 cup shredded Swiss cheese
1/4 cup minced scallions or green onions
1 tablespoon chopped fresh dill
1. Preheat oven to 425F.
2. Fry bacon in a frying pan, drain and crumble.
3. Brush the bottom of baked pie crust with mustard.
4. Break eggs into a bowl and beat well with Worcestershire sauce, salt and pepper, and milk. Fold in bacon, rice, cheese, scallions and dill, mixing well. Pour into crust.
5. Cover top of pie loosely with aluminum foil and bake for 10 minutes. Reduce heat to 325F and bake for 25 to 30 minutes longer or until a knife comes out clean when inserted into the center. Serve from the pan.
Reprinted with permission from Joan Nathan's New American Cooking (Alfred A. Knopf, 2005). "This and That," March 2006
2. Fry bacon in a frying pan, drain and crumble.
3. Brush the bottom of baked pie crust with mustard.
4. Break eggs into a bowl and beat well with Worcestershire sauce, salt and pepper, and milk. Fold in bacon, rice, cheese, scallions and dill, mixing well. Pour into crust.
5. Cover top of pie loosely with aluminum foil and bake for 10 minutes. Reduce heat to 325F and bake for 25 to 30 minutes longer or until a knife comes out clean when inserted into the center. Serve from the pan.
Reprinted with permission from Joan Nathan's New American Cooking (Alfred A. Knopf, 2005). "This and That," March 2006
Red Pepper, Egg and Provolone Panini
Mark Boughton
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In the south of Italy, egg and bell pepper sandwiches are a classic. For variety, toss some sautéed or grilled red onion slices on, too.
Ingredients
Ingredients
4 slices (½-inch thick) Sicilian-style sesame semolina bread
3 large eggs
¾ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon black pepper
½ cup jarred roasted red peppers, drained
2 ounces sharp Provolone cheese, sliced
1 ounce Parmesan cheese, sliced
Olive oil
Instructions
3 large eggs
¾ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon black pepper
½ cup jarred roasted red peppers, drained
2 ounces sharp Provolone cheese, sliced
1 ounce Parmesan cheese, sliced
Olive oil
1. Preheat panini grill or stovetop griddle pan.
2. In a small bowl, beat eggs, oregano, salt, and pepper with a fork. Heat a nonstick skillet over medium-high heat. Add egg mixture. Cook, lifting the edges with a fork, 2 to 3 minutes or until set.
3. Divide eggs, peppers and cheeses between 2 slices bread. Top with remaining bread. Brush outsides lightly with oil.
4. Place on panini grill or griddle and cover with grill top or grill press. Grill 2 to 3 minutes on each side or until golden and cheese starts to melt. Serves 2.
Recipe by Sharon Sanders, "Relish Good Food Fast," Sept. 2006.
Nutritional Information
2. In a small bowl, beat eggs, oregano, salt, and pepper with a fork. Heat a nonstick skillet over medium-high heat. Add egg mixture. Cook, lifting the edges with a fork, 2 to 3 minutes or until set.
3. Divide eggs, peppers and cheeses between 2 slices bread. Top with remaining bread. Brush outsides lightly with oil.
4. Place on panini grill or griddle and cover with grill top or grill press. Grill 2 to 3 minutes on each side or until golden and cheese starts to melt. Serves 2.
Recipe by Sharon Sanders, "Relish Good Food Fast," Sept. 2006.
Per serving: 430 calories, 23g fat, 25g prot., 27g carbs., 1g fiber, 1200mg sodium.
French Toast Sandwich
Photography: Mark Boughton, Styling: Teresa Blackburn
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You’ll need a fork to eat this rich and decadent take on an old favorite.
Ingredients
4 ounces mascarpone cheese, softened
½ teaspoon cinnamon
¼ teaspoon nutmeg
2 tablespoons maple syrup
2 tablespoons chopped walnuts
1 teaspoon butter
1 large apple, diced with skin on
1 egg
1⁄3 cup 2% reduced-fat milk
8 slices cinnamon raisin bread
Instructions
½ teaspoon cinnamon
¼ teaspoon nutmeg
2 tablespoons maple syrup
2 tablespoons chopped walnuts
1 teaspoon butter
1 large apple, diced with skin on
1 egg
1⁄3 cup 2% reduced-fat milk
8 slices cinnamon raisin bread
1. Combine mascarpone, cinnamon, nutmeg, maple syrup and walnuts; mix well. Melt butter in a small nonstick skillet. Add apples and cook until tender. Remove apples.
2. Whisk together egg and milk. Dip bread in egg mixture; cook bread on both sides in nonstick skillet until golden brown.
3. Spread 1 tablespoon mascarpone mixture on one side of each of 4 slices of bread; top with cooked apple and remaining bread slices.
4. Cook until apple filling is thoroughly heated. Serve with maple syrup. Serves 4.
Recipe by Lisa Waterman Gray, "Sunise Sandwiches, Relish Good Food Fast, March 2008.
Nutritional Information
2. Whisk together egg and milk. Dip bread in egg mixture; cook bread on both sides in nonstick skillet until golden brown.
3. Spread 1 tablespoon mascarpone mixture on one side of each of 4 slices of bread; top with cooked apple and remaining bread slices.
4. Cook until apple filling is thoroughly heated. Serve with maple syrup. Serves 4.
Recipe by Lisa Waterman Gray, "Sunise Sandwiches, Relish Good Food Fast, March 2008.
Per serving: 400 calories, 21g fat, 90mg chol., 11g prot., 44g carbs., 4g fiber, 260mg sodium.
Hatched Eggs
Photo by Mark Boughton; styling by Teresa Blackburn
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If you can’t find fresh Hatch peppers, use Anaheims.
Ingredients
Ingredients
6 large green Hatch peppers
2 tablespoons vegetable oil, divided
½ teaspoon ground cumin seed
6 eggs, beaten
¼ teaspoon salt
½ cup shredded queso blanco or
Monterey Jack cheese
¼ cup sour cream
Snipped cilantro
Instructions
2 tablespoons vegetable oil, divided
½ teaspoon ground cumin seed
6 eggs, beaten
¼ teaspoon salt
½ cup shredded queso blanco or
Monterey Jack cheese
¼ cup sour cream
Snipped cilantro
1. Preheat grill or broiler. Brush peppers with 1 tablespoon oil. Grill or broil until skins char and peppers are slightly softened (about 10 minutes), turning several times. Let peppers cool. Peel and discard skins.
2. Make a T-shaped cut along the side of each pepper; remove seeds and membranes. (For hotter stuffing, save seeds.)
3. Heat remaining oil in a nonstick skillet over medium-high heat. Add cumin, then pour eggs into skillet. Add salt and saved pepper seeds, if using. Stir and cook eggs to scramble. Set aside to cool. Add cheese to egg mixture.
4. Spoon filling into each pepper. Place on a foil-lined rack. Grill on lowest setting of a closed grill or bake in a 350F oven until heated through. Serve with sour cream and snipped cilantro. Serves 6.
Recipe by David Feder, "Relish Festivals and Fun," Sept. 2007.
Nutritional Information
2. Make a T-shaped cut along the side of each pepper; remove seeds and membranes. (For hotter stuffing, save seeds.)
3. Heat remaining oil in a nonstick skillet over medium-high heat. Add cumin, then pour eggs into skillet. Add salt and saved pepper seeds, if using. Stir and cook eggs to scramble. Set aside to cool. Add cheese to egg mixture.
4. Spoon filling into each pepper. Place on a foil-lined rack. Grill on lowest setting of a closed grill or bake in a 350F oven until heated through. Serve with sour cream and snipped cilantro. Serves 6.
Recipe by David Feder, "Relish Festivals and Fun," Sept. 2007.
Per serving: 160 calories, 11g fat, 10g prot., 5g carbs., 2g fiber, 225mg sodium.
Southwestern Breakfast Casserole
Photo by Mark Boughton; styling by Teresa Blackburn
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This make-ahead egg casserole is guaranteed to spice up the morning. Use dried, ready-to-eat Spanish chorizo, which is smoked. If you opt for Mexican chorizo, which is not smoked, you’ll need to cook it first. Want it really spicy? Use a medium or hot salsa.
Ingredients
Ingredients
Cooking spray
12 ounces dried Spanish chorizo, chopped
2 jalapeño chiles, seeded and chopped
1 cup mild salsa
1 teaspoon ground cumin
1 teaspoon dry mustard
12 slices whole-wheat bread, crusts removed
12 ounces Monterey Jack or sharp Cheddar cheese, shredded
8 large eggs
2 cups 2% reduced-fat milk
Instructions
12 ounces dried Spanish chorizo, chopped
2 jalapeño chiles, seeded and chopped
1 cup mild salsa
1 teaspoon ground cumin
1 teaspoon dry mustard
12 slices whole-wheat bread, crusts removed
12 ounces Monterey Jack or sharp Cheddar cheese, shredded
8 large eggs
2 cups 2% reduced-fat milk
1. Coat a 13-by-9-inch baking pan with cooking spray.
2. Combine chorizo, jalapeño, salsa, cumin and mustard.
3. Lay 6 slices of bread in baking pan. Spread chorizo mixture evenly over bread, sprinkle on half of cheese, and top with remaining bread slices.
4. Whisk eggs and milk in a large bowl until smooth. Pour over casserole; top with remaining cheese. Press down with a spatula to soak bread. Cover and refrigerate overnight.
5. Preheat oven to 350F.
6. Bake, uncovered, 45 to 50 minutes, until puffed and brown and a toothpick inserted into the center comes out clean. Let stand 5 minutes before serving. Serves 8.
Recipe by Bruce Weinstein and Mark Scarbrough, Relish the Holiday, "Wake Up Call," December 2007.
Nutritional Information
2. Combine chorizo, jalapeño, salsa, cumin and mustard.
3. Lay 6 slices of bread in baking pan. Spread chorizo mixture evenly over bread, sprinkle on half of cheese, and top with remaining bread slices.
4. Whisk eggs and milk in a large bowl until smooth. Pour over casserole; top with remaining cheese. Press down with a spatula to soak bread. Cover and refrigerate overnight.
5. Preheat oven to 350F.
6. Bake, uncovered, 45 to 50 minutes, until puffed and brown and a toothpick inserted into the center comes out clean. Let stand 5 minutes before serving. Serves 8.
Recipe by Bruce Weinstein and Mark Scarbrough, Relish the Holiday, "Wake Up Call," December 2007.
Per serving: 510 calories, 31g fat, 30g prot., 28g carbs., 3g fiber, 1040mg sodium.
Huevos Rancheros
Mark Boughton
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Ingredients
1 tablespoon plus 2 teaspoons, vegetable oil, divided
1/4 cup chopped onion
1 small jalapeno pepper, seeded and minced
1 (14 1/2-ounce) can diced tomatoes
1/2 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon coarsely ground black pepper
4 corn tortillas
1 tablespoon butter
4 eggs
1/2 cup shredded Monterey Jack cheese
Chopped fresh cilantro
Instructions
1/4 cup chopped onion
1 small jalapeno pepper, seeded and minced
1 (14 1/2-ounce) can diced tomatoes
1/2 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon coarsely ground black pepper
4 corn tortillas
1 tablespoon butter
4 eggs
1/2 cup shredded Monterey Jack cheese
Chopped fresh cilantro
1. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add onion and jalapeño; cook, stirring occasionally, 3 minutes or until onion is softened and starting to brown. Add tomatoes, sugar, salt and pepper; simmer uncovered, stirring occasionally, 7 to 10 minutes or until sauce is lightly thickened and reduced to about 1 1/2 cups. Cover and keep warm over very low heat.
2. Preheat oven to 200F. Brush tortillas on both sides with remaining oil. Warm a medium skillet over medium-high heat. Add tortillas, one at a time, and cook 30 to 60 seconds on each side or until golden brown in spots. Wrap in foil and place in oven to keep warm.
3. Melt butter in a large nonstick skillet over medium-low heat. Add eggs and fry 1 minute or until whites are partially set; cover and cook 3 to 4 minutes or until eggs are set. Place a tortilla on each of 4 warmed plates; top each with a fried egg and some of the sauce; sprinkle with cheese and cilantro. Serves 4.
Recipe by Jean Kressy, "Relish the American Table," Jan. 28, 2007.
Nutritional Information
2. Preheat oven to 200F. Brush tortillas on both sides with remaining oil. Warm a medium skillet over medium-high heat. Add tortillas, one at a time, and cook 30 to 60 seconds on each side or until golden brown in spots. Wrap in foil and place in oven to keep warm.
3. Melt butter in a large nonstick skillet over medium-low heat. Add eggs and fry 1 minute or until whites are partially set; cover and cook 3 to 4 minutes or until eggs are set. Place a tortilla on each of 4 warmed plates; top each with a fried egg and some of the sauce; sprinkle with cheese and cilantro. Serves 4.
Recipe by Jean Kressy, "Relish the American Table," Jan. 28, 2007.
Per serving: 300 calories, 19g fat, 12g prot., 19g carbs.,2g fiber, 510mg sodium.
Migas
Mark Boughton Photography; styling by Teresa Blackburn
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Serve this spicy Tex-Mex classic with warm flour tortillas and refried beans.
Ingredients
Ingredients
2 ripe plum tomatoes
2 fresh poblanos
1 fresh jalapeño chile
9 eggs
3 tablespoons water, milk or heavy cream
½ teaspoon salt
1 tablespoon olive oil
1 small onion, slivered
30 tortilla chips, broken into bite-size pieces
1 cup shredded sharp Cheddar cheese
2 tablespoons minced fresh cilantro
Extra whole tortilla chips, diced tomato, grated Cheddar cheese, cilantro sprigs and sour cream, for garnish
Instructions
2 fresh poblanos
1 fresh jalapeño chile
9 eggs
3 tablespoons water, milk or heavy cream
½ teaspoon salt
1 tablespoon olive oil
1 small onion, slivered
30 tortilla chips, broken into bite-size pieces
1 cup shredded sharp Cheddar cheese
2 tablespoons minced fresh cilantro
Extra whole tortilla chips, diced tomato, grated Cheddar cheese, cilantro sprigs and sour cream, for garnish
1. Preheat broiler.
2. Place tomatoes, poblanos and jalapeno on a baking sheet. Broil until browned all over and blackened in spots. Place poblanos and jalapeño in a plastic bag to steam as they cool. When cool enough to handle, chop tomatoes and their charred skin. Peel poblanos and jalapeño. Slice chiles open and remove seeds and veins. Slice poblanos into thin strips; mince jalapeño.
3. Combine eggs, water and salt; whisk.
4. Heat oil in a large skillet over medium heat. Add onion; sauté until tender. Stir in tomatoes, chiles and their juices. Cook until thoroughly heated and liquid evaporates. Pour in egg mixture, stirring from the bottom. When eggs are nearly done, add chips. Stir and cook until done. Remove from heat and stir in cheese and cilantro, if using. Serves 4.
Recipe adapted with permission from Bill and Cheryl Jamison’s A Real American Breakfast (William Morrow, 2002).
Nutritional Information
2. Place tomatoes, poblanos and jalapeno on a baking sheet. Broil until browned all over and blackened in spots. Place poblanos and jalapeño in a plastic bag to steam as they cool. When cool enough to handle, chop tomatoes and their charred skin. Peel poblanos and jalapeño. Slice chiles open and remove seeds and veins. Slice poblanos into thin strips; mince jalapeño.
3. Combine eggs, water and salt; whisk.
4. Heat oil in a large skillet over medium heat. Add onion; sauté until tender. Stir in tomatoes, chiles and their juices. Cook until thoroughly heated and liquid evaporates. Pour in egg mixture, stirring from the bottom. When eggs are nearly done, add chips. Stir and cook until done. Remove from heat and stir in cheese and cilantro, if using. Serves 4.
Recipe adapted with permission from Bill and Cheryl Jamison’s A Real American Breakfast (William Morrow, 2002).
Per serving: 390 calories, 25g fat, 505mg chol., 24g prot., 19g carbs., 4g fiber, 690mg sodium.
Herbed Spinach and Goat Cheese Strata
Mark Boughton Photography; styling by Teresa Blackburn
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Here’s a recipe perfect with chèvre, courtesy of Relish Executive Chef Jon Ashton. You can prepare it the night before and pop in the oven in the morning or let stand a couple hours and bake. It’s also great for dinner with a big green salad.
Ingredients
1 (10-ounce) package frozen spinach, thawed
1 tablespoon extra-virgin olive oil
1 large onion, finely chopped
½ teaspoon salt, divided
Coarsely ground black pepper
¼ teaspoon freshly grated nutmeg
8 cups cubed rustic bread, such as ciabatta (about a 1-pound loaf)
1 cup (6 ounces) crumbled goat cheese
1 cup shredded sharp Cheddar cheese
2¾ cups 2% reduced-fat milk
8 eggs
1 to 2 tablespoons whole-grain mustard
2 teaspoons minced fresh rosemary
1 tablespoon minced fresh thyme or 1/2 teaspoon dried
Instructions
1 tablespoon extra-virgin olive oil
1 large onion, finely chopped
½ teaspoon salt, divided
Coarsely ground black pepper
¼ teaspoon freshly grated nutmeg
8 cups cubed rustic bread, such as ciabatta (about a 1-pound loaf)
1 cup (6 ounces) crumbled goat cheese
1 cup shredded sharp Cheddar cheese
2¾ cups 2% reduced-fat milk
8 eggs
1 to 2 tablespoons whole-grain mustard
2 teaspoons minced fresh rosemary
1 tablespoon minced fresh thyme or 1/2 teaspoon dried
1. Place thawed spinach in colander and squeeze out excess water. Chop finely.
2. Heat oil in a large heavy skillet over medium heat. Add onion and cook, stirring, until soft, 4 to 5 minutes. Add ¼ teaspoon salt, pepper and nutmeg. Stir in spinach; remove from heat.
3. Toss bread cubes, spinach mixture and cheeses together in a large bowl. Place mixture in a buttered 13 x 9-inch baking dish or 3-quart gratin dish.
4. Whisk together milk, eggs, mustard and herbs. Add ¼ teaspoon salt and pepper. Pour evenly over bread mixture. Cover with plastic wrap; refrigerate overnight.
5. Preheat oven to 350F. Remove strata from refrigerator; let stand at room temperature 30 minutes.
6. Remove plastic wrap and bake, uncovered, about 45 minutes, until puffed, golden brown and thoroughly cooked. Serves 10.
Nutritional Information
2. Heat oil in a large heavy skillet over medium heat. Add onion and cook, stirring, until soft, 4 to 5 minutes. Add ¼ teaspoon salt, pepper and nutmeg. Stir in spinach; remove from heat.
3. Toss bread cubes, spinach mixture and cheeses together in a large bowl. Place mixture in a buttered 13 x 9-inch baking dish or 3-quart gratin dish.
4. Whisk together milk, eggs, mustard and herbs. Add ¼ teaspoon salt and pepper. Pour evenly over bread mixture. Cover with plastic wrap; refrigerate overnight.
5. Preheat oven to 350F. Remove strata from refrigerator; let stand at room temperature 30 minutes.
6. Remove plastic wrap and bake, uncovered, about 45 minutes, until puffed, golden brown and thoroughly cooked. Serves 10.
Per serving: 310 calories, 16g fat, 200mg chol., 17g prot., 22g carbs., 1g fiber, 670mg sodium.
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